Curried Sausages

Directions

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1. Heat 1 tbsp olive oil in a large, heavy-based saucepan over medium-high heat.
2. Cook 800g thin beef sausages in batches, turning, for 5-6 minutes or until browned all over. Transfer to a large plate.
3. Add the following and cook, stirring, for 5 minutes or until the onion has softened:

   • 1 large yellow onion
   • 2 carrots
   • 2 garlic cloves
4. Add 1 tbsp curry powder. Cook, stirring, for 30 seconds or until fragrant.
5. Add 2 tbsp fruit chutney and 2 cups chicken stock.
6. Return the sausages to the pan. Cover and bring to the boil.
7. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until the sausages are cooked through and the sauce thickens.
8. Stir in 1 cup frozen peas. Season, then cook for 1-2 minutes or until heated through.
9. Serve with steamed rice, sprinkled with parsley leaves.

Kitchen notes